Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Cuisine: American
Ingredients: 1 large Butternut Squash; 1 lb Carrots; 1 lb Turnips; 1 large Broccoli; 1 lb fingerling potatoes (in this dish I used purple potatoes); 1 Rutabaga; 1 lb Onions (smallish ones if you can find them); 3-4 table spoons Olive oil; Dried Thyme; Salt

PaulN @cook_6047903

Easy and great for Thanksgiving and any other occasion that could use veggies and vitamins! It's a good dish to take to party / dinner, etc
The ingredients below are enough for 4-5 people, feel free to add more, just adjust the seasoning and the roasting time.

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Ingredients

1large Butternut Squash
1 lbCarrots
1 lbTurnips
1large Broccoli
1 lbfingerling potatoes (in this dish I used purple potatoes)
1Rutabaga
1 lbOnions (smallish ones if you can find them)
3-4table spoons Olive oil
Dried Thyme
Salt

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Steps

1

Heat the oven to 375 F / 190 C
2

Peel the veggies that require it (squash, carrots, onions, etc the onions can keep their skin if they're pretty...) and cut all into 1.5 inch chunks. The onions should be cut in quarters (if using large onions)
3

You could choose to keep each veggie group by itself in the baking pan (nicer look) but you can also mix all together. I use a mixing bowl for each group to add a little oil and Thyme before placing them in the large roasting pan with the others.
4

Sprinkle the veggies with oil and Thyme and place in the oven
5

Roast for about 50 minutes or till you could pierce the carrots / potatoes / Butternut squash with afork. (Adjust the temperature if you're using larger amounts). Remove from oven and sprinkle with salt
6

Serve at room temperature